Mom’s Egg Casserole

I wasn’t going to blog at all today – the whole getting out of bed at practically noon thing – but we made my mom’s egg casserole for dinner and since several of you have asked for the recipe I figured it would be a good thing to post.

We made a few tweaks, as we are wont to do, so I’m going to post both the original recipe and our version.  Neither are healthy.  Like, at all.  But both are tasty.

Mom’s Egg Casserole, serves 6 – 8

  • 16 slices white bread, cut in squares with the crusts removed
  • 6 large eggs
  • 2 cups milk
  • 1/2 tsp salt
  • 8 oz shredded cheddar
  • 1/2 cup melted butter
  1. Prepare a 9×13 inch casserole dish with cooking spray.  Whisk together eggs, milk, and salt.
  2. Starting and ending with bread squares, layer bread and cheese into casserole dish.  Pour egg mixture over bread and cheese.  Drizzle melted butter on top.  Cover with foil and place in the fridge overnight.
  3. Preheat oven to 375 degrees Fahrenheit.
  4. Bake casserole, uncovered, for 45 minutes.

Mom’s Egg Casserole, Kicked Up A Notch, serves 6 – 8

  • 12 slices white bread, cut in squares (crusts intact)
  • 6 large eggs
  • 2 cups skim milk
  • 1/2 tsp salt
  • 1/2 tsp smoked paprika
  • 8 oz shredded extra sharp cheddar
  • 1/2 cup melted butter
  1. Prepare a 9×13 inch casserole dish with cooking spray. Whisk together eggs, milk, salt, and paprika.
  2. Starting and ending with bread squares, layer bread and cheese into casserole dish. Pour egg mixture over bread and cheese. Drizzle melted butter on top. Cover with foil and place in the fridge overnight.
  3. Preheat oven to 375 degrees Fahrenheit.
  4. Bake casserole, uncovered, for 45 minutes.

pro tips

  • DON’T FORGET THAT THE CASSEROLE NEEDS TO SIT OVERNIGHT!!
  • Shredding your own cheese will take a little bit longer, but you’ll end up with a better product than if you use pre-shredded packaged cheese.
  • If you’re not a cheddar fan, substitute an equal amount of goat cheese or gruyere.  If substituting Parmesan, reduce amount of cheese by half.
  • If you’re looking for more kick, whisk in a 1/2 tsp of your favorite hot sauce.
  • Stack bread and cut 4 slices at a time to move more quickly.

3 thoughts on “Mom’s Egg Casserole

  1. Well, I MEANT to tell you that I always sprinkle paprika (in nice diagonal rows) as the last step before covering. Did you actually cook it right away? Still good? P.S. Your squares are sort of big.

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